Silky Garlic Wine Seafood Medley

Instructions:

1. 
   1 Prepare the Seafood

   • Rinse the Tasmanian salmon, tiger prawns, Sydney rock oysters and black mussels under cold water. Pat the salmon and prawns dry with a paper towel, and season lightly with salt and pepper.
2. 
   2 Sauté Aromatics

   • Heat the olive oil and butter in a large pan over medium heat. Add the crushed garlic, stirring gently until it releases its fragrance without browning.
3. 
   3 Sear the Protein

   • Add the salmon fillet and tiger prawns to the pan. Sear them briefly on each side until they develop a light golden crust, then remove from the pan and set aside for a moment.
4. 
   4 Deglaze and Build the Sauce

   • Pour in the dry white wine to deglaze the pan, scraping up any caramelised bits. Allow the wine to simmer for a couple of minutes before adding the fish stock, letting the liquid reduce slightly.
5. 
   5 Incorporate the Cream

   • Stir in the double cream along with the lemon juice, chopped parsley and thyme. Return the salmon and prawns to the pan, nestling them into the sauce, and simmer gently to combine flavours.
6. 
   6 Finish with Oysters and Mussels

   • Add the Sydney rock oysters and black mussels to the pan. Cover and cook over medium-low heat for about 5 minutes or until the mussels have opened and the oysters are warmed through. Discard any shellfish that remains closed.
7. 
   7 Serve

   • Adjust the seasoning with additional salt and pepper if needed. Spoon the rich, creamy sauce over the seafood and garnish with extra fresh herbs before serving immediately.